Edgar’s Mission is a not-for-profit farm sanctuary with a vision for a humane and just world for all. The sanctuary is set on 153 peaceable acres just outside Lancefield in rural Victoria, nestled in the tranquillity of the Macedon Ranges, and provides a safe haven for over 450 rescued animals. Through community enrichment, outreach, education, advocacy, and farm tours, Edgar’s Mission encourages people to expand their circle of compassion. Their latest cookbook is The Kindness Community Vegan Cookbook, a collection of vegan recipes from everyday home cooks, chefs and nutritionists, as well as a few celebrities, musicians and sportspeople (think David Campbell, Osher Günsberg, Allday and more).
Today, we have Pam Ahern, the founder and CEO of Edgar’s Mission, on the blog to answer a few of our questions and to share a delicious recipe from the book. Read on!
Pam Ahern
Tell us about your book, The Kindness Community Vegan Cookbook!
PA: Over thirty years ago, overnight, in answer to my inner voice insistently reminding me I did not want to harm animals, I became a “veg-un”. So isolated was I, and so little was spoken about the word, I did not even know how to pronounce it – let alone how to cook veg-un food. Fast forward to today, and so widely embraced is the word that many are curious about this kinder way of living.
In answer to the prayers of everyday individuals wondering just what to eat beyond lettuce and a carrot stick, The Kindness Community Vegan Cookbook has delicious answers. But what I love most about the book is that it is made, not by the world’s greatest five hat chefs, but by everyday kindhearts who have gifted their much-loved and time-honoured recipes to us to create what I believe will be a classic addition to kitchens across the globe.
Contained within the much-to-be-thumbed pages are meals for every occasion, including heart-warming soups and bowls, breakfasts and burritos, cakes and kindness hacks, along with ways to veganise family favourites. And while I lament “where oh where” was this book when I first needed it, I take great heart knowing that it will help guide one and all to a kinder world, one delicious and much-enjoyed meal at a time ☺
You’re the founder of Edgar’s Mission. Can you tell us a little bit about your journey to becoming an advocate for animals?
PA: In The Long Dark Tea-Time of the Soul, Douglas Adams’ fictional detective, Dirk Gently, states: “I may not have gone where I intended to go but I think I have ended up where I needed to be.” I think this quote sums up my life perfectly. From that animal-loving little city kid who always wanted a pony, I went on to achieve her dream and so, so much more by becoming a successful equestrian – and I thought that was it. However, I quickly realized that it was but a stepping-stone to where I needed to be, which was truly championing the cause of animals in ways that I had not ever imagined.
It was in a park in Kilmore (in Victoria, Australia) in 2003, when the eponymous Edgar Alan Pig tugged not only on his lead but my heartstrings, that I found my true calling, which was to be the voice for his kind and for many other kindred animals. I hung up the boots on my equestrian career, quit my fulltime and secure paying job, said farewell to ever having a normal life and goodbye to my partner when he said, “It’s me or the pig”. I threw on my gumboots as I sent caution packing, because I did not want to get to be 85 and say, “hmm, what if?”. So here I am, staggered at both the size to which my beloved Edgar grew and also the size and reach of Edgar’s Mission, daily doing things I never thought possible. I do all of this because I truly believe a kinder world for animals is not only possible, she is on her way – oh boy, is she on her formidable way.
This book features contributions from the Kindness Community, from people like David Campbell, Osher Gunsberg, Allday, and friends. What’s your favourite recipe from the book?
PA: It would have to be my mum’s sweet and sour tofu balls; not only is this just soooo mouth-wateringly delicious, but it takes me back to my journey into veganism, when I proudly announced, brightly and cheerily, that there would be no more meat or dairy in our diets – I was living with my mum at the time. My dear mum, in her very accommodating fashion, came along for one hell of a journey. At first we had no idea what to do with this darned thing called tofu that all good vegans ate, but mum quickly learned how to cook up a storm of taste-tempting delights with it. Sweet and sour tofu balls is now her signature dish and a highlight of our Christmas feast here at Edgar’s Mission.
What do you hope readers discover in The Kindness Community Vegan Cookbook?
PA: That kindness not only never tasted so good, but that it is so much fun and easy to bake. I trust that those who grasp the book in their hungry hands will delight in the pleasures contained within its pages, and recognise that every time we sit down to eat, we can take a stand to make the world a kinder, more delicious place for all.
And finally, what’s up next for you?
PA: Feeding the lambs*, better dash ☺
*Each year Edgar’s Mission takes in dozens of orphan lambs. This year has been no different as we are currently caring for 14 lambs, several of whom are special and high-care-needs babies like Mona Lisa. Born with congenital spasticity requiring around-the-clock care, Mona Lisa relies on a lovingly crafted shopping bag to help her to walk again. Her friend, Little Lady Samantha, arrived with a crippling back injury and injured back leg that will eventually require amputation. And dear sweet Harry Potter is an older lamb whose arthrogryposis had fused his front limbs rigid and left him unable to walk. With love, kindness, and lots of therapy, little Harry is now set to take on the world.
Walkatoes (Baked Potatoes with Kale and Walnut Sauce)
by Lachlan McDonald
Serves: 4
Walkatoes might sound a bit silly, but then walnut, potato and kale doesn’t sound exciting enough for this delicious dish. This is so easy (especially if you have leftover baked potatoes), and I can’t stop eating it. The creamy and slightly sour sauce combines so well with the leafy kale, and the baked potatoes provide a warm and satisfying base for this delightful combination of flavours.
Ingredients
6–8 medium potatoes
1 bunch kale
1 clove garlic, unpeeled
1 cup walnuts
juice of 1 lemon
1 tablespoon soy sauce
a few walnuts, to serve
Method
Preheat the oven to 180°C.
Wash and peel the potatoes and cut into quarters. Place on a tray lined with baking paper, and bake in the oven for around 40 minutes, or until golden on the outside and soft in the middle. At the 30-minute mark, add the clove of garlic.
Wash the kale, strip the leaves from the stem and tear into pieces. Bring a saucepan of water to the boil, then cook the kale for 3–5 minutes or until leaves are softened. Drain.
For the walnut sauce, put the walnuts, ¾ cup water, lemon juice, soy sauce and the baked clove of garlic (peeled) in a blender, and whiz until smooth.
Mix together the kale and walnut sauce, making sure every leaf is covered. To serve, put the potatoes in a bowl, top with the kale mix and sprinkle with a few walnuts if you wish.
Notes
Leftovers keep well in an airtight container in the fridge for 3 days.
Replace lemon juice with lime juice or ½ tablespoon balsamic vinegar to vary the flavour.
—The Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press) is out now.
This book is part of Booktoberfest, the festival of new books!
The Kindness Community Vegan Cookbook
From heart-warming soups and bowls that nourish the soul, to cheesy bakes and mind-blowing curries that feed a crowd, this cookbook has something for everyone. There are tasty quick fixes for lunches and weeknights, clever ways to veganise classic dishes, and sweet treats that make perfect gifts. Plus a heap of information for living a plant-based life, including vegan hacks, super substitutes and pantry essentials.
The recipes were gifted to Edgar’s Mission by our kindness community: everyday home cooks, chefs and nutritionists who really care about the food on their plates. Oh, and a few celebrities, musicians...
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